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• 1 lb New Potatoes
• 1 lb Carrots
• 1 cup Green Beans
• 1/2 cup Peas
• 1 tablespoon Dill
• 1 tablespoon Chives
• 3 Cups Milk
• 1/2 cup Heavy Cream
• 1/2 cup Butter
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

First, cook your vegetables. Bring a large pot of salted water to boil. Par-cook carrots and potatoes for five minutes until carrots and potatoes are fork tender, then blanch the peas and beans for about a minute in the same pot. Strain vegetables and set aside.

In a heavy-bottomed pot or Dutch oven, melt butter over medium heat, add vegetables, and cook to warm through.

Add milk and cream and bring the soup to a boil. Turn the heat down to low and season with salt and pepper.

Add dill and chives and let simmer for at least 10 minutes. Serve warm.